When it comes to dinner time, there’s nothing quite like slow-cooked dishes. If you’re a fan of bold, smoky flavors with a touch of heat, then you’re in for a treat with this Slow Cooker Shredded Chipotle Beef. Isn’t it a rewarding feeling to start the day knowing that you’ve already got dinner covered? The beauty of slow cooking is removing all of that planning and preparation from your to-do list. Breaking out the slow cooker at least one day a week is a must in my kitchen.
Chuck roast can be a flavorful cut of meat, but it can also be tough. In my experience, the best way to prepare chuck is to leave it simmering until it is tenderized, allowing it to fall apart and all of the flavors meld together. At the end of a long cooking day, the final result is tender beef infused with the smoky chipotle and fresh lime perfect for quick & easy Tacos on Tuesday.
This recipe is a prime example of how slow heat can turn a few simple ingredients into a meal that you will want to make again and again. Whether you’re hosting a gathering or simply treating yourself to a comforting meal, this chipotle beef is bound to become a household favorite. So, gather your ingredients, set your slow cooker, and let’s get cooking!
What You’ll Need:
2.5 pounds of Boneless Chuck Roast
Chipotle Sauce: It comes in a 7 ounce can and I find mine at Walmart. I love this stuff, I even use it in a few of my other recipes. If you can’t find it, chop up 2-3 chipotle peppers in Adobo and add 2 minced garlic cloves.
Canned Diced Green Chilies- are an inexpensive and a convenient way to add more flavor to the sauce.
Beef Broth– For taste and to add liquid, but you can substitute it with water if you need to. However it may need more salt to taste after cooking.
Lime Juice- Lime is another key ingredient in this dish, with its bright, acidic juice, it adds a tangy flavor to this dish. I use it here to balance the heat of chipotle sauce and to add a touch of freshness.
Apple Cider Vinegar- Lime isn’t the only thing that adds acidity to southwest cooking. Vinegar adds necessary astringency to this chile-based sauce.
Onion- Any works. Yellow, white, or red. I prefer white or yellow.
Cumin- Cumin has a strong flavor that I would describe as smoky, earthy, and warm.
Oregano- Oregano is a potent herb that packs a punch of flavor. As small as it is, it really enhances the chipotle.
Paprika- Can swap this out with chili powder.
Salt & Pepper
Bay Leaf- The bay leaf is an herb, much like oregano that does well from long cooking such as this. It adds a rich flavor to classic Mexican dishes and fusion style southwest cooking. I love the subtle flavor it adds.
Cooking low & slow with a few simple herbs, spices, and chilies… this shredded beef packs a punch!
Shredded beef perfect for creating easy meals!
Slow Cooker Shredded Chipotle Beef has been an absolute game-changer for my family. It quickly became a go-to for menu planning on certain days that needed to be easy. Over the last few years that I have been making this recipe, it slowly evolved into something that we used for more than just dinner for our little family.
It makes the perfect filling for a taco bar when entertaining. Just set out your the slow cooked beef as the star of the show alongside your favorite toppings like Pico de Gallo or My Mom’s Red Salsa. Fresh ingredients like crunchy lettuce, creamy guacamole, and a sprinkle of cheese to round off the feast. But that’s not all—wrap it up in warm flour tortillas for epic burritos, roll it up into taquitos for a crispy snack, or layer it over a bed of rice & beans for hearty beef bowls. Whether you’re hosting a party or simply treating yourself to an easy weeknight meal, the shredded beef is versatile enough to be a regular on the menu.
Looking for more quick & easy dinners? Check these out!
If you try this Slow Cooker Chipotle Shredded Beef or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
Slow Cooker Shredded Chipotle Beef
- 2 1/2 pounds boneless chuck roast
- 7.76 ounce can of chipotle sauce
- 1 4 ounce canned diced green chilies
- 1/4 cup lime juice, (approximately 2 limes)
- 2 tablespoons apple cider vinegar
- 1 medium onion, diced
- 1/2 cup beef broth
- 1/2 teaspoon paprika
- 2 teaspoons cumin
- 1 tablespoon dried oregano
- 1 bay leaf
- 1 1/2 teaspoons salt
- pepper, to taste
- Dice the onion and set aside.
- In a medium mixing bowl or a glass measuring jug, combine the chipotle sauce, green chilies, broth, lime juice, and vinegar. Stir to combine and set aside.
- Add the beef to the slow cooker and pour the sauce over the top. Sprinkle the salt, cumin, oregano, paprika, and pepper to taste. Toss in the diced onions and bay leaf.
- Place the lid on and set to high and cook for 8 to 10 hours or until tender and it falls apart easily.
- When it is done cooking, shred it with two forks and serve as tacos or over rice & beans.